Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Braised Eggplant in Miso Dashi
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- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 servings
Japanese eggplant has a soft creamy center and thin skin that cooks very quickly for an easy weeknight side. Brown both sides of the eggplant for extra caramelized flavor with a minimal amount of oil. Braise the eggplants with an umami-packed and savory miso dashi that has a hint of ginger, until the sauce thickens to coat the eggplant. Garnish with some fresh scallions and enjoy as a side with teriyaki chicken or salmon and rice.
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Directions
- Cut 1 1/4 pounds Japanese eggplants in half lengthwise, then crosswise into thirds. In batches, cook the eggplant in 1 teaspoon vegetable oil in a large nonstick skillet until browned on both sides; return all the eggplant to the skillet. Whisk 3/4 cup water, 3 tablespoons mirin, 2 tablespoons miso paste, 1 tablespoon dashi powder and 2 teaspoons grated ginger in a bowl; pour over the eggplant. Cover and simmer 5 minutes. Top with sliced scallions.
